• 4servings
  • 32minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B6, B9, B12, C
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 pound sole fillets, skinned Sea salt

  2. 4 tablespoons olive oil

  3. 4 flour tortillas , grilled

  4. 4 large iceberg lettuce leaves

  5. 1 (2 pound) lobster, boiled, meat removed and chopped

  6. 2 tablespoons fresh epazote, chopped (fresh cilantro may be substituted)

  7. 2 tablespoons serranos, minced

  8. 1 Roma tomatoes, sliced into rings

  9. 1/2 cup scallions , cut thin on bias

  10. 1 1/2 cups Tequila-Lime Salsa, recipe follows

  11. 2 ounces tequila

  12. 1/2 ear corn, grilled and kernels cut from cob

  13. 1 avocado, diced

  14. 3 limes, juiced

  15. 1/2 cup tomatoes , diced

  16. 1/4 cup white onions, diced

  17. 1/2 jalapeno , seeds removed and minced

  18. 1 tablespoon cilantro, chopped Sea salt

Instructions Jump to Ingredients ↑

  1. Prepare an outdoor grill on medium to high heat.

  2. Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.

  3. Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.

  4. In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.

  5. Yield: about 3 cups of salsa


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